Greetings my Friends,
It's been a while since I shared a recipe with you and the reason for that was Easter Holiday. I made these tartlets for my family and I spend the weekend at my daughter's place. My grandsons had a blast Easter Egg hunting in the backyard. They found lots of treasures from the Easter Bunny! We were also lucky because the weather was perfect. Unfortunately, it didn't last long, because Monday was snowing. However today is sunny again, even though still only 6 degree Celsius.
Anyway, these SPRING TARTLETS were big success, although, I was having some trouble making them. Luckily, I was able to figure out the issues and fix it. Therefore, if you follow my instructions, you have nothing to worry about it.
SPRING TARTLETS RECIPE
Spring Tartlets are adorable double layer delights with chewy crust. They are perfect for any spring or summer party, such as Easter or Birthdays. You can decorate them with edible flowers or sprinkles. The kids will love them.
Vegan - Gluten Free - Refined Sugar Free
Prep Time40 mins
Active Time15 mins
Resting Time8 hrs
Total Time8 hrs 55 mins
Course: Dessert
Cuisine: European, Vegan
Yield: 16
Author: Lena Novak - Lenaโs Vegan Living
Equipment
โข Blender, set of mini tart pans, whisk, piping bag, tip #1M, brush.
Materials
โข CRUST
โข 1 cup of almond flour
โข 1 cup of quinoa flakes
โข ยฝ cup of ground sunflower seeds
โข ยผ cup of unrefined coconut oil melted above the steam in double boiler
โข ยผ cup maple syrup
โข 2 tsp pure vanilla extract
โข Pinch of Himalayan pink salt
โข Mix well
โข FROSTING
โข 1/2 cup of macadamia nuts soaked for 6 hours and rinsed
โข ยผ cup maple syrup
โข 2 tsp pure vanilla powder
โข 1 tbsp lemon juice
โข ยผ cup coconut water from the can
โข Blend all above ingredients in a blender.
โข 60 gr cacao butter melted above the steam, it will be about ยผ cup
โข ยผ cup coconut oil melted above the steam in a double boiler
โข 1 cup caned fat coconut cream
โข 1/4 cup Swerve sweetener or sweetener of your choice
โข 2 tsp green spirulina
Instructions for CRUST
Mix all the ingredients. (See the recipe).
Preheat oven to 350F, (175C)
Brush your tartlet pans with little bit of oil. By using mini-ice cream scoop fill each pan with two scoops.
While wearing surgical gloves, lightly press down the centre with your thumbs and circle around creating smooth shape with groove in the middle. Repeat until all is done.
Bake for 10 to 15minutes and let it cool down at least for 30minutes.
Make the lemon curd. Please follow the recipe from LENON TARTS I made last year.
Fill each tart and place into refrigerator overnight. Do not remove from the pans. I did and it was a mistake! Luckily, I was able to fix it, but few of them almost fell apart!
Frosting
Blend Macadamia nuts will all rest of the ingredients. (See the recipe).
To make the frosting, melt the coconut oil and the cacao butter together in the double boiler, above steam.
In a large bowl, whisk the coconut cream and add the macadamia mixture.
Whisk well and add the melted coconut oil and cacao butter. Whisk well again.
Add spirulina and whisk again.
Place the bowl in a larger bowl or kitchen sink with ice cold water with ice and continue whisking until the frosting thickens. But be careful, make sure it doesnโt get too hard. You can also do that in a refrigerator if you leave the door open. It takes only a couple minutes. This frosting is very sensitive, but it is one of the best.
When done, place your tartlets into refrigerator. Remove from the pans and decorate before serving. The cream is completely hard when cold, so you can turn them upside down and knock on the bottom of the pan. The tart will come out. Or you can even buy pans with removable bottom, that way itโs even easier.
They taste best when soft, therefore I recommend leaving them out of refrigerator for at least 20min before serving.
Thank you so much for visiting and I wish you a wonderful week ๐ธ๐๐ธ
If you like, you can also find me at Lena's Vegan Living ๐๐ฟ๐
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Thank you so much ๐๐๐
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Oh wow! Thank you so much ๐๐๐
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STOPCheck out the last post from @hivebuzz:
hank you so much ๐๐๐
You're welcome @lenasveganliving, that's a real pleasure ๐๐น Thanks for being so active on this platform!
The photos are beautiful! They look professional, and I also love the visual look of these! I bet they taste good!
Awwwwwwwwwww, you are very kind @creativemary! I truly appreciate it. Thank you so much ๐๐๐
Thank you so much ๐๐๐
This recipe is amazing!
Thank you so much! I am happy you like it ๐๐๐
What a fun recipe to try. Iโm loving the ingredient list! ๐
Thank you so much Dear @shinecrystalline! I am happy you like it ๐๐๐
Wow these look so good, I know my girls would love to help me make them and of course eat them. I am bookmarking this recipe for sure xxxx
I am so happy to hear that! It would be fun making them with your daughters for sure. Thank you so much. I truly appreciate your support ๐๐๐
Yum! Your post would look great with the #foodie tag. You have been curated @sirenahippie on behalf of @FoodiesUnite. We are a tribe for the #Foodie community with a unique approach to all things food and we are here on #HIVE.
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Thank you so much @foodiesunite and @sirenahippie ๐๐๐
As always, it looks delicious and I'm sure it tastes the same. You are a true artist dear Lena ๐๐บ๐ป
Awwwwwwwwww! Thank you so much Dear Heidi! You are very kind, but I am still learning and I have long way to go ๐๐๐
Omg. These look so good. And as always, beautifully presented too. Brr 6 degrees. Here it's more like 36 ๐... have a beautiful day.
Hello Amy! Well today is going to be 18C. I am going out with my grandsons. Unfortunately, tomorrow is going to rain. Oh well, the weather will be crazy until middle of May.
Anyway, thank you so much for visiting! I am happy you like these ๐๐๐